Grow your own garnish: 5 Indian kitchen herbs you can plant in pots

There’s something magical about snipping fresh herbs straight from your kitchen garden and tossing them into a simmering pot of dal or a spicy tadka. It just tastes better— maybe it's the freshness, maybe it's the satisfaction of growing it yourself. The best part? You don’t need a massive backyard or a green thumb. Just a few pots, some soil, and a little patience.

Here are five must-have herbs that will take your Indian cooking (and your kitchen aesthetic) to the next level!

1. Coriander (Dhaniya)
If you’ve ever bought coriander from the market, you know it has a mysterious ability to disappear within a day. Enter: your own pot of dhaniya! It's super easy to grow, just scatter some seeds in a pot, keep the soil moist, and in a couple of weeks, you’ll have fresh leaves to garnish your chaats, curries, and chutneys. Pro tip: Sow seeds every 2-3 weeks for a never-ending supply!

2. Mint (Pudina)
Mint doesn’t just grow – it takes over. This herb is like that one friend who just won’t stop talking, except instead of stories, it gives you endless leaves for pudina chutney, cooling raitas, and refreshing summer drinks. The trick? Give it its own pot (trust us, it will strangle everything else). Keep it in partial shade, water it well, and it will reward you with lush green freshness.

3. Curry leaves (Kadi Patta)
No South Indian dish is complete without the aroma of crackling curry leaves in hot oil. This herb is a bit of a diva – it needs a deep pot, warmth, and patience. But once it settles in, it will bless you with endless fragrant leaves to jazz up your sambhars, rasams, and dals. Bonus? Curry leaves are packed with nutrients and make for a great hair tonic too!

4. Holy basil (Tulsi)
More than just a herb, tulsi is a mini medicine cabinet in a pot. It fights colds, soothes stress, and even keeps mosquitoes at bay (talk about multitasking). In the kitchen, use it in herbal teas, kadhas, or even as a unique twist in certain curries. It loves sunlight, so place it on a sunny windowsill and watch it thrive with just occasional watering.

5. Fenugreek (Methi)
Methi is the sprinter of the herb world – you’ll have lush green leaves within weeks of planting! Its slightly bitter flavour adds a punch to parathas, sabzis, and even dals. Plus, methi seeds are a powerhouse of health benefits. Keep the soil slightly damp, snip the leaves when needed, and let the magic continue.

Tips for growing herbs in pots:

• Use well-draining soil to prevent root rot.
• Place pots in a sunny spot (at least 4-6 hours of sunlight).
• Water regularly but avoid overwatering.
• Prune often to encourage bushy growth.

Grow your own, cook with love!

You don’t need acres of land to enjoy fresh herbs – just a few pots and a bit of TLC. Whether you’re spicing up a curry, making a killer chutney, or just feeling fancy with fresh garnishes, these five herbs have got your back. So, are you ready to roll up your sleeves and start your mini herb garden?

Let me know if you need tips on how to keep these babies happy!